Best Sweet Potato Chicken Casserole Recipes

SWEET POTATO CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
• Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid.
• Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

CHICKEN AND SWEET POTATO ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9-by-13 inch baking dish with cooking spray and set aside.
• Prepare the enchilada sauce. Heat the oil in a medium saucepan over medium-high heat. When the oil is shimmering, add the arrowroot powder and whisk until combined, about 1 minute. Add the tomato sauce, broth, chili powder, cumin, garlic powder and salt to taste.
• Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until thickened, 15 to 20 minutes.
• While the enchilada sauce cooks, spiralize the sweet potatoes. Trim the ends, then slice halfway through the sweet potatoes lengthwise, careful not to pierce through the center. Spiralize to yield chip slices. Set aside.
• Spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Arrange a third of the sweet potato slices in a single layer, overlapping slightly to cover up any little gaps. Sprinkle half of the beans, half of the chicken, 1 cup of the cheese, half of the spinach and 1/2 cup of the enchilada sauce evenly over the sweet potato slices. Repeat, starting with a third of the sweet potato slices, then the remaining beans and chicken, 1 cup of the cheese, the remaining spinach and 1/2 cup of the enchilada sauce. Finish the casserole with the remaining sweet potatoes slices and spread the remaining enchilada sauce over top. Cover tightly with aluminum foil.
• Bake the casserole for 40 minutes. Uncover and sprinkle with the remaining 1 cup of cheese. Bake until the cheese melts and the casserole bubbles, about 5 minutes. Let cool for at least 10 minutes, then top with the avocado and cilantro before serving.

CHICKEN AND SWEET POTATO CASSEROLE

Steps:

• Caramelised onions: Heat 1 tablespoon olive oil in a large frying pan over low heat. Add onions. Cook, stirring occasionally, for 30 minutes or until soft. Add brown sugar and balsamic vinegar. Cook, stirring, for 5 minutes.
• Heat oil in a frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until golden. Remove to a plate.
• Add fennel, thyme and garlic to pan. Cook, stirring, for 5 minutes or until soft. Add wine and mustard. Cook for 3 minutes. Add sweet potato and stock. Bring to the boil. Return chicken to pan. Cover and reduce heat to low. Simmer for 30 minutes.
• Add cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). Stir in caramelised onions. Serve.
• Notes:.
• To freeze: Allow to cool for 1 hour. Spoon into a 4 cup-capacity airtight container. Freeze for up to 3 months.
• To reheat: Thaw in the fridge for 24 hours. Microwave, uncovered, on MEDIUM (50%) for 15 to 18 minutes, stirring every 5 minutes, or until heated through.

CHEESY CHICKEN AND SWEET POTATO CASSEROLE RECIPE - (5/5)

Steps:

• 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2. Pierce sweet potatoes with fork; place on cookie sheet. Bake 50 to 60 minutes or until potatoes can be easily pierced with a knife. Cool 20 minutes. Peel potatoes; cut each into 1/4-inch slices. 3. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour, salt and pepper using whisk. Cook until smooth and bubbly, stirring frequently. Gradually stir in half-and-half, stirring frequently, 5 to 7 minutes or until slightly thickened. Stir in 1 cup of the cheese. 4. In large bowl, toss potatoes, half-and-half mixture, kale and chicken until well coated. Spoon into baking dish. Sprinkle with remaining 1 cup cheese. 5. Bake 25 to 30 minutes or until thoroughly heated and cheese is melted. Let stand 15 minutes before serving.

CHICKEN, SWEET POTATO AND BACON CASSEROLE RECIPE - (4.2/5)

Steps:

• Arrange a rack in the middle of the oven and preheat to 350°. Generously butter a 9-by-13-inch, or a shallow 3-quart baking dish. Pat the chicken dry with paper towels. Place a chicken breast on a work surface and, with a sharp knife held parallel to the surface, cut the breast in half horizontally. Repeat with the remaining breasts. You will have 8 chicken pieces. In a small bowl, mix together the thyme, sage, 1 teaspoon salt and the pepper. Set aside 1 teaspoon of this seasoning. Season both sides of each piece of the chicken with the remaining mixture. Peel the sweet potatoes and cut into 1/4-inch-thick rounds. Stack several rounds on top of each other and cut into 1/4-inch-wide strips. Peel the onion, halve through the root end and slice into 1/4-inch-wide strips. Heat 3 tablespoons of the olive oil until hot in a large frying pan over medium heat. Add the chicken breasts and sauté until lightly browned, 2 to 3 minutes per side. Remove the chicken to the prepared baking dish. Add the chicken broth and wine to the pan and whisk to scrape up any browned bits on the bottom. Cook, stirring, until the liquid has reduced to 1/4 cup, 3 to 4 minutes. Pour over the chicken breasts. In the same frying pan set over medium heat, fry the bacon until crisp, 4 to 5 minutes. Drain on paper towels and, when cool, chop coarsely. Discard all but 1 tablespoon of the drippings in the pan and add the remaining 2 tablespoons of olive oil. Set the frying pan over medium heat, and when hot, add the sweet potatoes and onion and sauté, stirring, until softened, 7 to 8 minutes. Season the vegetables with salt and spoon them over the chicken. Sprinkle with the bacon. (The casserole can be prepared up to this point 1 day ahead. Cool, cover and refrigerate. Bring to room temperature for 30 minutes before proceeding.) Melt the butter until hot in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 1/2 to 2 minutes. Gradually whisk in the milk and the reserved 1 teaspoon of seasoning. Bring the mixture to a gentle boil, whisking constantly and cook until it thickens enough to coat the back of a spoon, about 3 minutes. Taste the sauce and season with salt, if needed. (The sauce can be prepared 1 day ahead; cool, cover and refrigerate separately from the baking dish. Gently reheat over low temperature.) Drizzle the sauce over the ingredients in the casserole and sprinkle with the Gruyère. Cover the casserole loosely with a sheet of foil. Bake the casserole until the chicken is cooked through and tender, about 20 minutes. Remove from the oven and cool the casserole for 5 minutes. If desired, garnish the center of the dish with some sage and thyme sprigs before serving.

CHICKEN CASSEROLE WITH SWEET POTATO AND PANCETTA

Steps:

• Preheat the oven to 350 F.
• Peel and half the sweet potatoes.
• Bring a pot of water to a full boil and cook the potatoes for about 20 minutes. Drain and set aside.
• Rinse and pat dry the chicken breasts.
• Slice them in half at an angle to create 4 smaller pieces.
• Mix the garlic, onion, chopped thyme, salt and pepper together and rub all over the chicken pieces.
• In a large saute pan melt the butter and add the shallot. Cook until soft, about 2-3 minutes.
• Add the Pancetta and cook for a further 5 minutes or until the Pancetta is cooked and turning crispy.
• Add the wine and deglaze the pan scraping the bottom of the pan with a wooden spoon.
• Cook for about 3-4 minutes and then add the chicken.
• Sear the chicken for 2 minutes on each side and transfer everything from the pan to an oven-proof dish. I used a 10-inch casserole dish.
• In the same pan, without cleaning it melt the butter (2 tbsp)
• Add the flour and whisk until it starts to turn light golden in color.
• Combine the milk and stock and gradually pour small amounts into the pan.
• It will thicken up but whisk well after each addition and you should have no lumps.
• Continue until all of the liquid has been added and simmer for about 3-4 minutes and the sauce starts to thicken.
• Season with some salt and pepper.
• Roughly chop the sweet potatoes into 1-inch chunks and arrange in the same dish as the chicken.
• Pour the sauce all over the chicken and sweet potatoes.
• Bake in the oven for about 45 minutes uncovered until bubbling.
• Test a sweet potato by piercing it with a sharp knife. It should go into it easily. If not cook for a further 5 minutes and test again.
• Switch your broiler to high.
• Sprinkle the cheese over the casserole and place under the heat.
• Cook until all of the cheese has melted and is bubbling and starting to brown.
• Sprinkle with some more fresh thyme and serve at once on it's own or over brown rice.